Recipe Courtesy of Lisa Roubicek*
Photo Courtesy of Taste of Home
1 1/2 tsp lemon pepper (or more if needed)
1 Tbls chicken bouillon
1 cup long-grain rice
2 cooked chicken breasts, shredded**
1 12oz can of milk
1 can chicken broth
1 Tbls dried onion
1 cup chopped celery
2 peeled and chopped carrots
1/4 cup butter
Add chicken broth and enough water to measure 6 cups in pan. Add rice, onion, celery and carrots. Bring to a boil, cover and cook for 20 minutes.
Add milk and butter, mix well. Cook 5 minutes.
Wisk in lemon pepper and bouillon. Taste for flavor, adding more lemon pepper or bouillon if needed. Cook 5 minutes.
Add chicken and heat through. The longer it simmers, the better.
*I altered the recipe somewhat to suit my taste.
**I like to cook the chicken during the day in the crockpot. Put chicken breasts in the crockpot. Sprinkle with lemon pepper and cook on low all day. Shred and add to recipe as outlined above. The chicken will be very tender and moist.